Description
Aunt Shirley’s Creamy Chicken Enchiladas combine tender seasoned chicken strips with melted Pepper Jack cheese and a rich heavy cream topping. Rolled in flour tortillas and baked to a golden finish, this comforting casserole is perfect for family dinners and served with fresh garnishes like tomatoes, red onion, jalapeno, avocado, and cilantro.
Ingredients
Scale
Chicken
- 4 chicken breasts (sliced into thin strips)
- 2 teaspoons Lawry’s seasoned salt
- 1 tablespoon steak seasoning
- Olive oil (for cooking chicken)
Cheese & Tortillas
- 2 pounds Pepper Jack cheese (shredded and divided)
- 10-12 flour tortillas
Cream Sauce
- 2 cups heavy whipping cream (1 pint)
Garnishes
- Tomatoes (as desired)
- Red onion (as desired)
- Jalapeno (as desired)
- Avocado (as desired)
- Cilantro (as desired)
Instructions
- Browning the chicken: Slice the chicken breasts into very thin strips. In a small bowl, mix Lawry’s seasoned salt and steak seasoning. Pat the chicken dry with paper towels and rub the seasoning mixture evenly over the strips.
- Cooking in batches: Heat about one tablespoon of olive oil in a wide skillet over medium-high heat. When shimmering, add chicken strips spaced apart so they brown instead of steam, cooking in 3-4 batches.
- Brown evenly: Cook the first batch for 1-2 minutes until brown on the bottom, then flip and cook another minute. Remove browned chicken to a plate. Add more olive oil if needed and repeat with remaining batches until all chicken is cooked.
- Optional slicing: For even consistency, slice the cooked chicken into thinner strips if desired.
- Prepare cheese: Shred 2 pounds of Pepper Jack cheese, reserving about 2 cups for topping later.
- Preheat oven and prepare dish: Heat oven to 350°F (175°C). Spray a 9×13 inch casserole dish with cooking spray.
- Assemble enchiladas: Place a generous amount of chicken and cheese in the center of each tortilla, roll tightly, and place seam-side down in the casserole dish. Repeat until all 10-12 tortillas are filled.
- Add cream and cheese topping: Pour heavy whipping cream evenly over the enchiladas, ensuring coverage. Sprinkle the reserved cheese on top.
- Cover and bake: Spray a sheet of foil with nonstick spray and cover the dish to prevent sticking. Bake covered for 30 minutes at 350°F.
- Finish baking uncovered: Remove foil and bake for an additional 10 minutes or until the cheese topping is browned and bubbly.
- Rest and serve: Let the enchiladas stand for 5 minutes out of the oven. Serve with optional garnishes such as diced tomatoes, red onion, jalapeno, sliced avocado, and fresh cilantro.
Notes
- Ensure chicken strips are spaced properly when cooking to achieve browning instead of steaming.
- Shredding your own Pepper Jack cheese gives better melting consistency than pre-shredded.
- Use foil spray to prevent cheese sticking and tearing the covering.
- Adjust the level of jalapeno garnish depending on desired spice intensity.
- Letting the dish rest after baking allows the sauce to set for cleaner serving.
